Description
A creamy and zesty coconut shrimp pasta featuring tender shrimp, bright lime, and toasted coconut for a tropical twist.
Ingredients
- 8 ounces linguine
- 1/2 cup flaked coconut
- 1 (13.5 oz) can coconut milk
- 1/2 teaspoon ground red pepper
- Juice and zest from 2 limes
- 1 pound shrimp, peeled and deveined
- 2 scallions, chopped
Instructions
- Cook the linguine according to package directions in salted water. Drain and set aside.
- In a large skillet over medium-high heat, toast the flaked coconut, stirring frequently until golden brown. Transfer to a bowl and set aside.
- In the same skillet, add coconut milk, ground red pepper, half of the scallions, and lime juice. Bring to a simmer and cook for about 2 minutes until slightly thickened.
- Add the shrimp and cook for 2-3 minutes until they are just cooked through.
- Stir in the remaining scallions, then add the cooked pasta and toss until evenly coated with the sauce.
- Serve topped with lime zest and toasted coconut, and additional scallions if desired.
Notes
- Do not overcook the shrimp, as they can become rubbery.
- Adjust red pepper to control spice level.
- Full-fat coconut milk provides the creamiest texture.
- Serve immediately for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
